Este menu — United States

Fresh raw oysters served on the shell with a spicy chili-infused vinegar sauce, savory dark soy-based salsa, and a fresh hot sauce.

A fresh chocolata clam served in an orange habanero broth, topped with poached shrimp and avocado.

Thinly sliced bluefin tuna served with avocado, a savory black garlic and onion sauce, and crispy leeks.

A crispy tortilla topped with tempura rock shrimp, spicy bluefin tuna, chipotle aioli, and avocado puree.

Fresh market fish served with avocado, a carrot and pepper relish, and a drizzle of chile oil.

• half$12
• full$24

Thinly sliced yellowtail served in a chilled cashew and hoja santa herb broth, topped with cucumber pico de gallo and crispy tortilla strips.

This dish features fresh shrimp served in your choice of a spicy red arbol-chiltepín broth or a vibrant green cilantro-serrano broth, garnished with cucumber and avocado, with an option to enjoy both styles topped with tempura shrimp.

This chilled seafood platter features a dozen oysters, a side of smoked fish dip, and two Acapulco-style clams.

This chilled seafood platter features a dozen oysters, smoked fish dip, two Acapulco clams, six chili-marinated shrimp, fried shrimp, and fatty tuna cornets, served with Fresno hot sauce.

Fresh guacamole served with a vibrant green salsa made from sesame seeds and chili oil.

A creamy smoked whitefish spread served with chipotle aioli, a tomato-serrano relish, and saltine crackers.

Crispy, corn-battered swordfish served in tortillas with shredded cabbage, fresh salsa, and a spicy habanero-piquín sauce.

A folded flour tortilla filled with melted quesillo cheese, roasted shishito peppers, corn, and aromatic hoja santa, served with a traditional stone-ground salsa.

A seared Wagyu ribeye taco topped with a crispy cheese crust, avocado tomatillo salsa, charred onion, and cilantro.

These shell-on, butterflied shrimp are grilled over charcoal and served in a flavorful garlic butter sauce seasoned with lime, cilantro, and spicy costeño chiles.

• half$22
• full$44

Grilled half sea bass marinated in annatto and red chile, served with cabbage slaw, salsa verde, and refried black beans.

Grilled turbot served with a shishito-anchovy butter, salsa verde, and refried black beans.

Fresh peaches served with mint, crumbled queso fresco, pistachios, and a drizzle of tangerine oil.

Grilled green beans served with a tahini maple dressing and topped with lemon breadcrumbs.

A steamed corn dough tamale wrapped in aromatic hoja santa leaf, served with green mole sauce, pickled squash, and toasted pistachios.

A crispy, panko-breaded chicken breast served with chipotle salsa, Oaxacan crema, and a side of mixed greens.

Slow-roasted pork marinated in citrus and achiote, served with refried black beans, guacamole, and a fresh habanero-onion relish.

Pan-seared halibut served with shrimp in a creamy sauce, accompanied by squash and finished with a spicy habanero-infused oil.